Ingredients:
7 Cups Of Canned Sliced Peaches With Syrup
2 Tablespoons Of Jack Daniel's Tennessee Whiskey
2 Tablespoons Of Pineapple Juice
1/2 Cup Of Softened Salted Real Butter
2 Cups Of Firmly Packed C&H Dark Brown Sugar
1 Cup Of White All Purpose Baking Flour
1 Tablespoon Of Calumet Baking Powder
1 Dash Of Morton Kosher Salt
1 Cup Of Cold Fresh 2% Milk
1 Dash Of Organic Ground Nutmeg
1 Teaspoon Of Organic Ground Cinnamon
1 Teaspoon Of Liquid Vanilla Extract
Information:
Serving Size 10
489 Calories Per Serving
16 Grams Of Fat
Preparation Instructions:
Our webmaster received this soul food peach cobbler recipe from Sterling of St. Louis Missouri. For the first step you will want to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. For step two you will need to pull out a glass baking dish that is nine by thirteen inches in size. Melt your softened salted real butter within the baking dish, then set it off to the side. For step three, please take out a large mixing bowl, and then stir into it one cup of firmly packed dark brown sugar, white all purpose baking flour, baking powder, and kosher salt. Moving right along, next whisk in the cold fresh 2% milk, stirring until your batter becomes thick and even. At this point in time, you will want to pour the batter over the top of your melted butter. Now onward to the peach filling, so please take out a saucepan. Add into it the canned sliced peaches with syrup, Jack Daniel's Tennessee whiskey, pineapple juice, one cup of firmly packed brown sugar, and liquid vanilla extract. Bring these contents to a full boil over medium heat, stirring until the peach filling is syrupy. Once you're done there, pour the filling over the top of the batter, then level it all off using a flat mixing spoon. You're ready to bake the dessert dish, so slide it into the oven for one hour, or until the surface of the peach cobbler is lightly darkened, and the fruit begins to caramelize.
